Fragrant long leaves of a tropical plant that has been cultivated in Southeast Asia since ancient times. Pandan leaves exude a vanilla-like aroma with a mild grassy touch. Often tied in a knot and added to sweet drinks and desserts. A core ingredient in many yummy Indonesian recipes, like the Wedang Ronde glutinous rice balls, the Balinese black rice pudding Bubur Injin, and many more. You can also use it as a cake flavouring by crushing the leaves into a paste.

Assam or Tamarind is a pod-like fruit that gives the unique sour notes in Indonesian food. Available in dried pod-form, mashed and compressed into coffee-coloured blocks, and the most convenient, though less flavourful, pulped or paste form. You’ll need to peel and ground dried tamarind for use. For the blocky, ‘wet’ tamarind: break off a small chunk, soak in hot water, and then sieve to retrieve the pulps and puree them. Tamarind makes magnificent Indonesian seafood and chicken dishes; as well as a key ingredient in Serundeng, a savoury traditional condiment.

Fermented soybean cakes with a distinct nutty flavour. In recent years, Tempeh has become almost as popular as tofu among vegans as a meat-substitute and protein source. In Indonesia, it is most commonly enjoyed as a yummy deep-fried treat seasoned with garlic and chilli; or if you’re feeling adventurous, try Tempeh in this Modern Asian salad special.

Finely ground shrimps fermented with salt into a paste. Available in chunky brown block form, or bottled. A must-have in Indonesian cooking that brings an extra savoury taste to stir-fried dishes; as well as a base ingredient in Sambal – the thick, savoury chilli sauce that defines Indonesian spiciness in a variety of authentic dishes. Sambal is also available premade, but making your own is so much tastier – mix shrimp paste with finely sliced shallots, bird’s eye chilli, garlic, and galangal; then add a dash of lime juice, and ground it into a paste. If you plan to savour Sambal as a regular condiment, use a blender to make more; store in an air-tight container and keep it in your fridge.

This fragrant, sour cutie is essential in Indonesian cooking. Lime juice, leaves and rind are used in the classic Bika Ambon cake, as a condiment for meat and seafood yummies, Gado-gado salad, and this award-winning Soto special.

Kecap Manis sweet soy sauce is an all-purpose ingredient in Indonesian cooking, for its extra savoury taste that combines saltiness with palm sugar sweetness. It is much thicker than regular soy sauce and is a must-have in Indonesian fried rice, plus a great variety of awesome dishes.

The sap of coconut palm tree flowers, boiled to caramelized sugar; then cooled into golden-brown cakes and mounds. Firm but easy to cut. It gives a rich complex flavour that’s less sweet than other sugars, with a smoky, butterscotch taste. Used in Indonesian marinades, beef floss and delicious desserts.

Fried shallot is a signature Indonesian garnish, sprinkled on stir-fries, soups, and almost any kind of meal dishes. You don’t even have to fry them yourself. Well-preserved fried shallots are available in packs and containers from your Asian grocer.

Galangal is citrusy and peppery with a herbal note. Not to be mistaken with ginger, though cooking it is similar – just peel off the skin and dice, slice, or julienne to add to your recipes. In Indonesian cooking, galangal is most often used with other ingredients for its peppery taste to balance with other flavours.

Known as ‘Kencur’, this reddish-brown rhizome is unique to Indonesian cuisine. Used sparingly for its camphor-like flavour in veggie coconut stew Sayur Lodeh (to substitute galangal), and the famous Balinese duck curry Bebek Betutu. Kencur is also available as a powdered spice.

Or ‘Kemiri’ in Indonesia, candlenuts have a similar texture to macadamias with a slightly more bitter flavour. Often ground and mixed with other herbs and spices for curries and sauces. Just two or three is enough for most recipes. Try it in this fried noodles and meatball special, a delicious sauce for grilled fish, or go full Balinese style!

Also spelled ‘Keluak’, this nut-like seed of the Kepayang tree from mangrove marshlands is probably the least known of Indonesian ingredients. Processed by boiling, then buried in the ground for 40 days to ferment and neutralize its natural toxins. When cracked, the meat is described to taste like dark chocolate, olives and mushroom. Some even call it the Asian black truffles. Kluwak is most commonly used in the Javanese beef stew Rawon.